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Sinangag

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description Sinangag Overview

Sinangag is a fundamental Filipino garlic fried rice dish typically prepared using leftover, day-old cold rice that has dried out slightly. The rice is stir-fried in a skillet with a generous amount of crushed garlic, oil, and salt, resulting in distinct, separated grains flavored heavily with garlic. It is a primary breakfast staple in the Philippines, where it is almost always served alongside fried eggs and various cured or marinated meats such as tocino, longganisa, or tapa. This combination of meat, rice, and egg is locally referred to as a silog meal.

help Sinangag FAQ

What is sinangag?

Sinangag is Filipino garlic fried rice, made by stir-frying day-old rice with a generous amount of crushed garlic, oil, and salt until the grains are separate and lightly toasted. It is a foundation of the Filipino breakfast table.

Why do you need day-old rice for sinangag?

Rice that has been refrigerated overnight dries out slightly, so it fries into distinct grains, while fresh rice clumps and turns mushy. This is the same reason day-old rice is preferred for fried rice across Asian cuisines.

What is a silog breakfast?

Silog combines sinangag with itlog (egg) and a protein: tocilog uses tocino, tapsilog uses beef tapa, and longsilog uses longganisa sausage. These pairings are among the most beloved breakfast formats in the Philippines.

How much garlic goes into authentic sinangag?

A lot: a whole head's worth of crushed or finely chopped garlic for a few cups of rice is not unusual, as the garlic is the primary seasoning. Some cooks add salt or a splash of fish sauce rather than soy sauce to keep the rice white.

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